I got this recipe several years ago at a mini-cooking class arranged by a great friend, Liz Spoone, here in Fairfax County. I’ve modified the recipe from that night, though it’s still very easy to make, can be fixed as a vegan dish, and is pretty tasty, too!
Let’s start by gathering our ingredients which are four ears of fresh corn (shucked and de-silked), 1/2 cup finely chopped bell pepper (try a mix of colors for variety), 1 small clove of crushed garlic, and 3/4 teaspoon of ground cumin; not shown: 1/4 teaspoon each of salt and ground pepper, 4 tablespoons of butter and/or olive oil, 1/2 cup finely diced sweet or Vidalia onion.
Carefully cut the kernels from the corn cobs. What seems to work best is to tilt the cob against a large flat bowl or rimmed baking sheet, then to slice with a knife away from you.
When done, this should produce about 3 cups of fresh kernels.
Heat the butter (and/or olive oil) in a large sauté pan. Add the diced pepper and onions, and sauté about 4 minutes until they begin to soften. Add the cumin, salt, and pepper, and continue to sauté about 1 to 2 more minutes.
Add the corn kernels all at once. (Optional: add about 3 tablespoons of half-and-half or cream, if desired.) Sauté, including with a cover, if desired, for about 5 minutes or until crisp-tender.
Remove from heat and put in a large bowl. We served this tonight as a companion dish to broiled salmon (topped with whole-grain Dijon mustard and dill) and creamy parmesan risotto. And our wine was a lovely 2014 dry rosé from nearby Zephaniah Farm Vineyard from the Loudoun County Wine Trail. (See the Facebook blog for photos and more details!) I wasn’t sure how the pairing would work, but it turned out to be fabulous, especially with the salmon.